Meatball Stroganoff
This versatile stroganoff recipe can be made ahead and frozen—place meatballs in one freezer bag and noodles and sauce in another.
How to Make It
Step 1
Combine first 7 ingredients in a large bowl; shape mixture into 16 to 20 balls (about 2 tablespoonfuls each).
Step 2
Brown meatballs in a large skillet over medium heat; drain well, and set aside. Add soup, broth, and cheese to skillet, stirring until blended; return meatballs to skillet. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.
Step 3
Stir together sour cream and parsley. Serve meatballs over noodles, and top with sour cream mixture.
Step 4
To freeze: Place cooked cream cheese mixture and noodles together in an airtight container, and freeze up to 1 month. Place cooked meatballs in an airtight container or large heavy-duty zip-top plastic bag, and freeze up to 1 month.
Step 5
To lighten: Substitute reduced-sodium, reduced-fat cream of mushroom soup; light sour cream; and light cream cheese.
tas1260's Review
My granddaughter doesn't care for stroganoff but we really only had the ingredients for it for supper. I looked for a new recipe and came across this. Oh...it was REALLY tasty! It taste like stroganoff but with an added flair.
lhillwillis's Review
This is a fantastic meal! It is easy, quick and freezable. Go ahead and mix in the sour cream. To freeze: simply pour into a freezer bag, squeeze flat until all the air is out and lay flat in your freezer. I did add corn starch to thicken up the sauce, also.
Majaliwa's Review
Overall good recipe but a little bland. I'll probably add a few more seasonings to the sauce the next time.
lparsons's Review
I loved this recipe and so did my family. I added 1 Tblsp. of Dijon Mustard, 1 Tblsp. of Worchestershire, 1 Heaping T. of Minced Garlic, it was very good. My sauce was liquidy so I added some flour for thickener. Perfect.
MWhets's Review
This was delicious. I generally make stroganoff without soup, but this was terrific. My husband loved it.
dwrona's Review